Yam Muea Yang
Ingredients:
300g Beef Tenderloin
Dash of Olive Oil
1/2 Red Onion
1/2 Cucumber
12 Cherry Tomatoes
50g Mixed Salad Leaves
8 Garlic Cloves
4 Red chillies
3 tbsp Fish Sauce
3 tbsp Lime Juice
1tsp Palm Sugar
10g Coriander
Directions:
To prepare the dressing, peel and finely dice the the cloves of garlic. Finely dice 3 of the red chillies. Place the garlic and chillies into a mortar and pestle and coarsely pound. Scoop the mixture into a dish and add the fish sauce, lime juice and palm sugar. Stir until the sugar dissolves. Set aside.
Preheat a non-stick griddle pan over a medium to high heat. Cut the the beef into 2.5cm thick steaks. Brush the beef with the olive oil and season with salt and pepper to taste. Cook for around to 2minutes one each side. Remove from plan and allow to rest.
Diagonally slice the cucumber, halve the tomatoes, and finely slice the red onion.
Slice the beef thinly.
In a salad bowl, combine the beef, onion, cucumber, and tomatoes. Pour over the prepared dressing and toss well. Add the the salad leaves and give a final toss.
To serve plate up and Garnish with sliced chilli and Coriander leaves.
Enjoy!
PISTOU SOUP
To finish:
50g fresh pistou sauce
20g fresh parmesan
Ingredients for the Pistou Sauce:
30g Basil Leaves
1 Clove of Garlic
100ml Extra Virgin Olive Oil
1 pinch Sea Salt
2 pinches white pepper
Ingredients for the soup:
30g Onion
45g Carrot
25g Celery
45g Fennel
60g Turnip
2 tbsp Extra Virgin Olive Oil
400ml Boiling Water
25g Courgette
25g Broad Beans
30g Fresh cooked Coco Beans or Haricot Blanc
30g Fresh Peas
50g Cherry tomatoes
Directions:
Blanch the basil in plenty of boiling water for 3-5 seconds, to cook and fixate the chlorophyll, and so keep its bright green colour. Stop the cooking by plunging it into iced water. Drain, squeeze out any excess water and chop.
Place into a blender the blanched basil, garlic, extra virgin olive oil. Using the pulse button, blitz until smooth. Add seasoning to taste. Reserve in the fridge.
Finely dice the onion. Peel and finely dice the turnip, carrot. Finely dice the fennel and celery.
In a large pan on a medium heat, sweeten the onion, turnip, carrots, celery and fennel in the olive oil for 3 minutes. Season with salt and pepper.
Finely dice the courgette.
Add boiling water and simmer for 5 minutes.
Add the courgettes and broad beans and cook for a further 3 minutes.
Quarter the cherry tomatoes.
Then the add the coco beans (or haricot blanc), peas and tomatoes and cook for 1 minute only.
Mix in 50ml of the pistou sauce and a generous handful of grated parmesan.
Taste and correct the seasoning if necessary.
Serve in bowls with an extra sprinkle of parmesan.
Enjoy!
Som Tam
Ingredients:
1/2 Medium Green Papaya
1 Carrot
2 tbsp Peanuts
2 Large Red Chillies
5 Garlic Cloves
1 tbsp Maple Syrup
2 Yard-Long Beans
8 Cherry Tomatoes
2 tbsp Lime Juice
2 tbsp Fish Sauce
2 tbsp Dried Shrimp
Directions:
Slice the yard-long beans into 1 inch pieces. Simmer the sliced beans for 3 minutes. set a aside to cool.
In a small dry frying pan, toast the peanuts over a medium heat until golden brown. remove from pan and set aside.
Peel and shred both the green papaya and the carrot and set aside. Slice the cherry tomatoes in half.
Finely dice the red chillies and the garlic. place into a pestle and mortar and coarsely pound the chillies and the garlic together. Add the maple syrup, bean and tomatoes and lightly pound together. Add the lime juice and fish sauce and lightly pound again. Add the green papaya and carrot, lightly pound and toss to combine.
Serve the salad into bowls and sprinkle over the dried shrimp and toasted nuts.
Enjoy!
Cauliflower Soup with Coriander Oil
Ingredients:
25g Butter
1/2 an Onion
400g Cauliflower
1 tsp Curry Powder
300ml Warm Milk
300ml Boiling Water
20g Fresh Coriander
3 tbsp Rapeseed Oil
Juice of 1/2 a Lemon.
Directions:
Peel and dice half an onion.
In a large pan over a medium to high heat, sweat the onion in a nob of butter for 2 minutes.
Roughly chop the 400g of cauliflower and add to the pan along with the curry powder. Stir and cover with a lid. Allow to sweat for 20 minutes. (Avoid rushing the sweating period at this is where the wonderful flavour is developed).
Meanwhile to prepare the coriander oil: roughly chop the fresh coriander and place in a blender along with the rapeseed oil and lemon juice. Blitz into a smooth oil.
Add the warm milk and boiling water to the large pan of sweated cauliflower. Simmer for 5 minute. Ladle into a blender 1/3 at a time and blitz into a smooth soup.
Serve in a bowl and pour over the coriander oil.
Enjoy!
Crab, Avocado, Mint Salad with Coconut & Lime Dressing.
Ingredients:
100g White Crabmeat
1 Avocado
100g Watercress
10g Fresh Mint Leaves
1 small red chilli
25ml Coconut Cream
juice of half a Lime
50ml Groundnut Oil
Ground Black Pepper to taste
Directions:
To make the dressing, mix the coconut cream with the lime juice. slowly incorporate the oil, continually whisking as if you were making a mayonnaise. Season to taste and set a side.
Deseed and finely dice the red chilli. Skin, halve and stone the avocado, then dice. Roughly chop the mint leaves.
In a large salad toss together the watercress, mint, crabmeat, avocado and chilli. Dress the salad as you serve.
Enjoy!
Salad Nicoise
Salad Dressing Ingredients:
2 Tomatoes
3 tbsp Olive Oil
1 tbsp Red Wine Vinegar
1 tsp Capers
2 Anchovies
1 Garlic Clove
4 Fresh Basil Leaves
Salad Ingredients:
100g Purple Sweet Potato
150g French Beans
2 Eggs
8 Cherry Tomatoes
1/4 Cucumber
1 Shallot
50g Tinned Tuna
10 Nicoise Olives
2 Radishes
10g Fresh Basil Leaves
Directions:
Pre heat the oven to 200*.
Place the purple sweet potato on a baking tray and bake for 30minutes.
Fill the bottom of a steamer with 2 inches of water. Whilst steam is building up cut off the ends of the green beans and discard. Steam green beans with a tight fitting lid for 5minutes. Remove from steam and set a side to cool.
Boil the eggs for 6-7 minutes. Remove from boiling water, cover with cold water and set aside too cool.
For the dressing place all the dressing ingredients into a blender and blitz.
Remove purple sweet potato from the oven and set aside to cool.
Quarter the cherry tomatoes, deseed and dice the cucumber, peel and finely slice the shallot, halve the olives, finely slice the radishes and roughly tear the basil leaves.
Once the purple sweet potato has cooled, remove the skin and dice
Once eggs have cooled slice into wedges.
Toss the green beans, purple sweet potato, tomatoes, cucumber, shallot, olives, radishes and tuna with half of the dressing in a large salad bowl.
To serve, dish out the contents of the salad bowl, top with the boiled egg wedges and basil leaves. complete by drizzling over the remaining dressing.
Enjoy!
Salmon Red Curry
Part one: Thai Red Curry Paste
Ingredients:
4 Medium Red Chillies
4 tsp Coriander Seeds
2 tsp Cumin Seeds
4 Lemongrass
2 tsp Grated Fresh Ginger
4 Shallots
6 Cloves Garlic
Grated Zest and Juice 2 limes
2 tbsp Hot Paprika
Direction:
Slice the chillies in half, removing and discarding the seeds.
Trim and chop the lemongrass
Take a small frying pan and pre-heat it over a medium heat, then add the coriander and cumin seeds and toss them around in the dry pan to roast them and draw out their flavours.
After about 5 minutes tip them into a mortar and crush them finely to a powder.
Place the chillies, spices and all the other ingredients in a food processor and whiz them to a coarse paste.
note: It will keep for 2 months in the freezer.
Part Two: Salmon Red Curry
Ingredients:
Dash of Rapeseed Oil
2 tbsp Thai Red Curry Paste
250ml Coconut Milk
2 tbsp Fish Sauce
1 tbsp Maple Syrup
2 Salmon Steaks
150g Brown Basmati Rice
1 Kaffir Lime Leaf
1 Red Chilli
5cm Ginger
10g Thai Basil Leaves
Directions:
Rinse the rice. Place on a saucepan with double the amount of water and a pinch of salt. Bring to to boil. Reduce heat, cover and gentle simmer for 20-25 minutes.
Shred the lime leaf and basil. Finely slice the chilli and ginger. Set these garnished a side until ready to serve.
To make the sauce, heat a dash of oil in a wok over a medium heat and sauté the curry paste until it is fragrant. Add 200ml of the coconut milk, fish sauce and maple syrup. Bring to the boil. Reduce to a medium heat and cook, stirring continuously for around 3 minutes until the mixture is smooth and thick. Add almost all of the remaining coconut milk, retaining a tbsp for garnish. Bring to the boil once more. Reduce to a low heat.
Drain the rice thoroughly, and fluff up with fork.
Fill a shallow sided pan with 1 litre of water and bring to the boil. Reduce to a simmer and place the salmon steaks into the pan. Poach for 5-7minutes. Lift from the water and allow the water to drain for 2 minutes.
To serve layer the salmon with the sauce and sprinkle over the lime leaf, basil, ginger and chilli. Complete by pouring over the reserved coconut milk and with a side of brown basmati rice.
Enjoy!
Lamb with Red Wine & Balsamic Glaze Salad
Ingredients:
2 Leg of Lamb Steaks
3 tbsp Red Wine
1 tbsp Red Grape Juice
2 tbsp Red Wine Vinegar
Salt and Pepper to taste
Leaves of 3 Sprigs of Rosemary
1 tbsp Balsamic Vinegar
1 tbsp Olive Oil
80g of mix leaves: Watercress, rocket & spinach
80g Mangetout
60g Redcurrant’s
Directions :
Season the meat with salt, pepper and rosemary. Set aside allowing the meat to breath for 20 minutes.
Prepare the glaze by combining the red wine, vinegar & juice. Set a side for when you finish off the meat.
Prepare the salad in a large bowl, tossing together watercress, rocket, spinach and mangetout. Dress with olive oil and balsamic vinegar, toss well. Set aside.
Over a high heat seal each side of the lamb steaks for around 4-6 minutes. Remove the steaks from the pan. Pour the already prepared glaze into the pan. Deglaze pan and boil for 1 minute. Return steaks to the pan and baste with glaze for 1 minute. Remove from pan and allow meat to rest for 2 minutes before finely slicing.
To serve layer a bed of the dressed leaves and mangetout, sprinkle over the redcurrants and top with sliced lamb steaks
Enjoy!
WHIPPED REDCURRANT PORRIDGE
Ingredients:
125g Redcurrants
700ml Water
1 tbsp Date Syrup
1 tsp Vanilla Bean
45g Quinoa
84g Spelt Semolina
Directions:
Combine the water and redcurrants in a medium pan. Bring to the boil and boil for 5 to 10 minutes.
Using a hand blender, blend until smooth.
Rinse the quinoa under running water. Then add quinoa, date syrup and vanilla bean to the pan with the berry water mixture and cook for 12 minutes. Stir occasionally.
Gradually whisk in the spelt semolina and cook for another 3 minutes.
Let the porridge cool down to room temperature and then whisk to a light mousse-like consistency.
Enjoy!
Ginger roast cod with sesame-dressed salad
Ingredients:
For Cod Marinade
4 x 150g thick Cod Loin
5cm piece fresh ginger
1 large red chilli
6 spring onions
1 large lime
For the salad
50g baby spinach leaves
1 each red and yellow peppers
100g mangetout
75g beansprouts
10g fresh coriander leaves
1 tbsp sesame seeds
For the dressing
2 tsp sesame oil
2 tbsp light soy sauce
1 tsp maple syrup
1 tsp grated fresh ginger
Directions:
Pre heat the oven to 200*
In a dry pan toast the sesame seeds and then set aside to cool ready to mix into the salad later.
Place the cod in a large oiled roasting tin and set aside to breath.
Grate the 5cm piece of ginger. Deseed and finely slice the chilli. Trim and finely slice the spring onions. Combine the ginger, chilli and spring onions and scatter over the cod. Juice the lime and pour half over the cod (save the rest for the dressing). Season and roast for 15 minutes, until cooked through.
Meanwhile, mix all the salad dressing ingredients together in a jug, along with the reserved lime juice.
Deseed and finely sliced the red and yellow peppers. Finely shredded the mangetout. Roughly chop the coriander. Add the salad ingredients to a large bowl, pour over the dressing and toss together.
Layer a bed of salad and top with the roasted Cod Loin.
Enjoy!
Gambóns poached in Tomato Fondue
Ingredients:
200g Fresh Cherry Tomatoes
2 Cloves of Garlic
Half an Onion
9 Gambón
Splash of Olive Oil
Pinch of Sugar
Finely Chopped Herbs
Directions:
Sauté the finely diced onion and thinly sliced garlic in oil over medium to high heat.
Reduce the heat and add the quartered cherry tomatoes to the pot, along with sugar and herbs. Cook through for 5minute.
Add the Gambón to the pot and pouch in the sauce until the Gambón have cooked through.
Dish up and enjoying the sun!
Pad Thai Inspired Chicken Salad
Ingredients for dressing:
juice of 1 lime
3 tbsp sesame oil
3 tbsp soy sauce
1 tbsp fish sauce
1 tbsp chilli flakes
1 tbsp honey
1 clove of garlic
Ingredients for salad:
1 chicken breast
1 cucumber
2 large carrots
3 spring onions
20g fresh coriander leaves
20g fresh mint leaves
1 handful of peanuts
Directions:
Place the chicken breast into a medium saucepan. Pour in enough water to cover the chicken by an inch or so. Bring to a boil over medium-high heat. As soon as the water comes to a boil, reduce the heat to low, cover with the lid and let the chicken simmer for 10 to 15 minutes depending on the thickness of the meat. Pour out the poaching liquid, cover with cold water and set a side whilst you prepare the salad.
Using a spiralizer turn the cucumber and carrots into noodles and then place in a large salad bowl.
Finely slice the spring onions and add to the bowl.
Remove the chicken from the cold water and shred. Add to the salad bowl.
Roughly chop the coriander and mint. Add to the bowl.
In a jug mix together the lime juice, sesame oil, soy sauce, fish sauce, chilli flakes and honey. Peel and finely dice the garlic clove and stir into the dressing. Pour over the salad and Toss well.
Smash the nuts and sprinkle over the top as you serve the salad.
Enjoy!
Monkfish kebabs
Ingredients second marinade:
2 tbsp of Oil
1/2 tsp Turmeric
1 tsp Chilli Flakes
2 tbsp of Lemon Juice
2 inch piece of Fresh Ginger
3 Cloves of Garlic
2 tbsp of Greek Yoghurt
1 tsp Dijon Mustard
1/4 tsp Ajwain
1/2 tsp Garam Masala
1 tbsp Fresh Dill
Ingredients first marinade:
1 inch piece of Fresh Ginger
3 Cloves of Garlic
1 Green Chilli
1/2 tsp Turmeric
1/2 tbsp Lemon Juice
1 tbsp of Oil
400g of Monkfish
Ingredients Shredded Salad
1 Carrot
7 Radishes
1 tsp Fresh Parsley
1 tbsp Lemon Juice
Ingredients Mint Puree:
25g of Fresh Mint Leaves
25g of Fresh Coriander Leaves
12 Baby Spinach Leaves
1 inch piece of Fresh Ginger
1 tbsp of Greek Yoghurt
1 tbsp of Lime Juice
Directions:
Leave the wooden skewers to soak in cold water.
Prepare the monkfish by washing the fish well and pat dry with kitchen paper. Dice the fish.
In a medium bowl, grate the ginger and crush the garlic cloves. Finely dice the green chilli and add to the bowl along with the turmeric, lemon juice and oil. Mix the ingredients together to create a paste. Add the monkfish and mix well until thoroughly coated in the marinade. Leave to marinate in the fridge for 30 minutes
Meanwhile, prepare the second marinade in a separate bowl. Whisk the turmeric and chilli flakes into the oil, then grate in the ginger, crash the garlic cloves and add to the bowl. Finely chop the dill and add to the bowl. Grind the Ajwain and add to the bowl along with the lemon juice, yoghurt, mustard and Garam Masala. Mix the ingredients together well .
Transfer the monkfish from the first marinade to the second, again turning the fish pieces until fully coated in the mixture. Return to the fridge and marinate for another 2 hours
Meanwhile, make the mint puree. Finely chop the mint, coriander and spinach and place in a blender. finely dice the ginger and pop into the blender along with the yoghurt and lime juice. Blitz to form a smooth, bright green purée. Check the seasoning, then reserve in the fridge until ready to serve
Preheat the grill to high. Remove the monkfish from the marinade and thread on to wooden skewers.
Drizzle the kebabs with a little oil and grill for 3 minutes. Turn over and cook for another few minutes until the fish has cooked through.
Finely grate the carrot and radishes into a small bowl. finely chop the parsley and add to the bowl. Squeeze over a little fresh lemon juice and toss well.
Serve the Monkfish kebabs with a side of carrot salad and mint puree.
Enjoy!
Light and Fluffy Matcha Waffles
Ingredients:
280g Plain Flour
1 tbsp Baking Powder
1 tbsp honey
1 tbsp Matcha Powder
2 Large Eggs Separated
60 ml Rapeseed Oil
470 ml Milk
1 tsp Vanilla Extract
1 tbsp Melted Coconut oil
optional toppings:
Strawberries, Raspberries, Blueberries, Blackberries
Sunflower, Pumpkinseeds, Almond flakes
Maple Syrup, Honey
Crème fraîche, Greek Yogurt
Directions:
Preheat your waffle iron.
Melt the coconut oil. Brush the melted oil over the iron plates of the waffle iron and set aside.
In a large bowl sifted and stir together the flour, baking powder, and matcha powder.
In a separate medium bowl mix together the egg yolks, vegetable oil, milk, and vanilla extract.
In a second medium bowl beat the egg whites with a hand mixer until stiff peaks form. Set aside.
Add the egg yolk mixture to the dry ingredients and mix well.
Fold in the egg whites.
Pour the batter onto your hot waffle iron and cook according to your waffle iron manufacturer's directions
Serve immediately with your choice of toppings. I favour crème fraîche, mixed berries and maple syrup.
enjoy!
Turmeric, Ginger and Lime Chicken Skewers with Green Bean and Fresh Coconut Salad
Salad ingredients:
200g Green Beans
100g Fresh Coconut
2 tbsp Rapeseed Oil
2 Red Chillies
80g Bean Sprouts
2 Kaffir Lime Leaves
15g Shallots
10g Garlic
Salad dressing ingredients:
1/2 tsp Shrimp Paste
4 tsp Lime Juice
1 tbsp Rapeseed Oil
1 tsp Palm Sugar
Chicken skewers ingredients:
3 Chicken Thigh Fillets
2 tbsp Fresh Turmeric
1 tbsp Fresh Ginger
2 Cloves Garlic
2 tsp Palm Sugar
1 tbsp Fish Sauce
2 tsp Coconut Cream
4 Bamboo Skewers
2 Limes
Directions:
Grate the fresh turmeric and ginger into a bowl. Stir in the palm sugar, fish sauce and coconut cream until combined. Dice the chicken, add to the bowl and massage all over. Leave to marinate in the fridge for two hours.
Soak the bamboo skewers in cold water for a minimum of 20 minutes.
Meanwhile to prepare the salad bring a pan of salted water to the boil. Add the green beans and cook for 2 minutes. Drain and rinse under cold water and set aside to drain.
Remove the fresh coconut from its shell, peel off the brown skin with a vegetable peeler and finely grate the coconut flesh.
Finely slice one of the red chillies, the shallots and the garlic. Heat 6 tbsp of rapeseed oil in a frying pan over a medium-high heat. Add the shallots and fry, stirring now and then until crispy and golden. Lift out on to kitchen paper and leave to cool. Top up the rapeseed oil and repeat the process individually for both the garlic and then the red chilli.
Finely shred the kaffir lime leaves. Finely slice the remaining red chilli.
For the salad dressing blend the shrimp paste and sugar with the lime juice in a small jug and then whisk in the rapeseed oil.
Tip the blanched beans into a bowl and add the grated coconut, bean sprouts, shredded lime leaves, fried shallots, fried garlic fried chillies and uncooked red chillies. Mix well, then drizzle over the salad dressing and toss everything together.
Thread the chicken pieces onto the skewers and preheat grill plate to high. Cook the skewers for 5 minutes on each side until charred.
Serve with a side of the coconut green bean salad and complete by squeezing the fresh lime over the chicken skewers
Aubergine, Lemongrass & Coconut Curry
Ingredients:
3 Red Chillies
6 Garlic Cloves
1 inch of Fresh Ginger
2 Lemongrass Stalks
2 tbsp Ground Turmeric
1 tsp chilli powder
2 Aubergines
1 tbsp Olive Oil
1 tbsp Maple Syrup
6 Shallots
1 tbsp Fish Sauce
400ml Coconut Milk
400ml Vegetable Stock
20g Fresh Coriander
Directions:
Deseed and remove stalks from the red chillies. Roughly chop the garlic cloves and ginger. Trim and chop the lemongrass stalks.
Place the chillies, garlic, ginger and lemongrass into a food processor and blitz into a coarse paste. Set aside.
Quarter lengthways and then halve the aubergines.
Mix the turmeric and chilli powder together and rub it all over the aubergine wedges.
Heat the olive oil in frying pan, then brown the aubergines, remove from the pan and set aside.
Finely chop the shallots.
Cook the lemongrass paste, maple syrup and shallots for a few mins, then return the aubergines to the pan. Add the fish sauce, coconut milk and stock, mix well, and bring the liquid to the boil. Reduce the heat and cook gently until the aubergine is tender, but not mushy, about 15 mins.
Season to taste.
Serve hot with steamed black rice or nan bread and Top with a sprinkle of fresh coriander.
Enjoy!
Black Bean Plantain Chilli
Ingredients:
1 tbsp Rapeseed Oil
1 Onion
1 Red Bell Pepper
3 Garlic Cloves
460g Tinned Black Beans
400g Tinned Tomatoes
400g Fresh Cherry Tomatoes
1 tbsp Chilli Powder
1 1/2 tsp Ground Cumin
1 tsp Smoked Paprika
1/2 tsp Ancho Chilli Flakes
2 Ripe Plantains
Salt and Pepper to taste
Fresh Coriander
6 Spring Onions
1 Avocado.
Directions
Drain and rinse the black beans. Dice the onion and red pepper.
Pour the oil into a large pan and place over medium heat. Add the onion and bell pepper and sauté until softened and onions are translucent ( 5 minutes). Add the crushed garlic cloves and sauté a further 1 minute.
Meanwhile halve the cherry tomatoes.
Add the tinned tomatoes, fresh tomatoes, chilli powder, cumin, paprika and ancho chilli flakes to the pan and give it a stir to incorporate everything. Bring to a simmer. Reduce the heat and allow to simmer, stirring occasionally, for 15 minutes.
Peel and cut the Plantain into 1 inch chunks.
Add plantains and the black beans. Simmer for 10 minutes stirring occasionally, until plantains have softened but not yet mushy.
Finely slice the avocado and spring onions and roughly chop the coriander.
Remove the chilli from the heat and season to taste.
Serve in bowls and top with coriander, spring onions and avocado.
Enjoy!
Crusted Cod Loin with Butter Beans
Ingredients:
40g Breadcrumbs
300g Cod Loins
2 tbsp Parmesan Cheese
Zest of 1/2 a Lemon
10g Fresh Basil Leaves
10g Fresh Parsley
Half an Onion
250ml Chicken Stock
200g Baby Plum Tomatoes
2 tbsp Tomato Puree
Squeeze of a lemon
240g Butter Beans
Black ground pepper to taste
Directions
To prepare breadcrumbs: Take two slices day-old white bread with the crusts removed. Tear the bread up and dry it out in a oven under a low heat. Then place into a food processor fitted with a blade. Blitz the bread in bursts remove from blender and push them through a coarse sieve.
To prepare the crush: Grate the parmesan cheese, finely chop basil and parsley. In a large bowl mix the breadcrumbs, Parmesan, basil and parsley. Add a squeeze of lemon juice and bring together with finger tips
To prepare the Sauce: Finely dice the onion. Add tbsp of olive oil to a frying pan and over a higher heat sweat onions. Reduce heat and add the chicken stock. Quarter the tomatoes and add to the pan along with the tomato purée, stir well. Increase the heat to bring to the boil then reduce the sauce by lowering heat to a simmer for 5minutes.
Layer the top surface of the cod loins with the prepared crust. In a second frying pan add a tbsp of olive oil over a high heat, add the cod loins and reduce to a medium heat. Cook over the hob for around 5minutes ( depending on the thickness of the loins)
Returning to the sauce add the butterbeans and season to taste, continuing to reduce at a simmer.
Place the pan of cod loins under the grill on a high heat for around 3/5 minutes to cook through cod loin and crust.
To serve spoon a bed of the butterbean sauce, top with the crusted cod loin and sprinkle with a garnish of parsley.
Enjoy!
Spicy Sweet Beetroot, Leek and Walnut Salad
Ingredients:
600g Sweet Beetroots
360g Leeks
15g Fresh Coriander
25g Rocket
50g Pomegranate Seeds
100g Walnuts
4 Garlic Cloves
1/4 tsp Chilli Flakes
40ml Cider Vinegar
2 tbsp Tamarind Water
Walnut Oil
Ground Oil
Directions:
Preheat the oven to 200ºC
Rub the beetroots with a light coating of olive oil and wrap individually in foil. Roast for 60–90 minutes, depending on their size.
Once cooked remove from the oven and set aside to cool.
When cool enough to handle, peel and dice the beetroots, place in a medium bowl and set aside.
Slice off and discard the ends of the leeks. Cut into 10cm segments. Steam for 10 minutes.
pat the leaks dry and cut each leek segment into 3 smaller pieces. transfer to a second bowl, separate from the beets, and set aside.
Meanwhile: finely slice and dice garlic cloves. in a medium jug mix together the garlic, chilli flakes, cider vinegar, tamarind water, walnut oil, ground oil and walnuts. Set aside for at least 10 minutes for all the flavours to come together
Divide the walnut dressing and the fresh coriander equally between the beets and the leeks and toss gently.
To serve layer a bed of rocket leave, the marinated leeks and then the marinated beets. Top with a sprinkle of pomegranate seeds.
Enjoy!
Saffron and Rosemary Chicken with Lentil Tabouli Salad
Ingredients for Lentil Tabouli Salad
200g Puy Lentils
1 litre Water
200g Tomatoes
20g Parsley
1 Red Onion
20g Fresh Mint
Pinch of Salt
1 tsp Cinnamon
2 tsp Allspice
3 tbsp Olive Oil
Zest and Juice of 1 Lemon
Pepper to taste
Ingredients for saffron & Rosemary chicken:
2 Pinches of Saffron Threads
2 tbsp Boiling Water
600g Mini Chicken Fillets
20g Rosemary Leaves
2 tbsp Garlic Oil
Pinch of Salt
Pinch of Pepper
Directions:
Soak lentils in cold water 8 hours, or overnight.
Grind the saffron with a pestle and mortar
Finely chop the Rosemary leaves.
Pour over the 2 tbsp of boiling water, set aside to infuse for 20 minutes.
Place the mini chicken fillets into a bowl and add the garlic oil, chopped rosemary leaves, salt, pepper and saffron water. Mix well, evenly coating the chicken. Cover with clingfilm and place in the fridge for a minimum of 1 hour
In a medium saucepan bring lentils and water to a boil. Turn down heat, cover and simmer for 25 minutes.
Rinse with cold water until lentils are nice and cold.
Finely dice tomatoes, onion, parsley and mint, and place in a medium sized bowl.
Toss in rinsed cold lentils and mix in olive oil, lemon zest, lemon juice, salt, pepper, cinnamon and allspice. Mix well
Set aside for at least 10 minutes for flavours to meld.
Preheat a large frying pan over a medium high heat, fry the chicken for 3-4 minutes on each side until a nice golden brown crust forms and they are cooked through.
Serve with a side of the lentil tabouli.
Enjoy!
